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Monday, January 9, 2012

Pistachio Parsley Pesto

I was having one of those I heart my food processor nights.

When I throw some ingredients into it and it spits out a supernova. Probably the best $30 every spent on kitchen equipment. It almost never lets me down and it certainly didn't with this pesto experiment gone good.

Buttery and bright, this pesto turned everything it touched into something better. The pistachios shine while the parsley brings out an element of freshness. I put it on pierogies one night and mixed it into zucchinis and pasta for my roommate and I the next night. If you LOVE pistachios like I do, this is will be a megahit in your books.

Pistachio Parsley Pesto

1/2 cup roasted, shelled pistachios

1/2 bunch parsley, roughly chopped

1 clove of garlic, minced (use more if you dig it)

1/3 cup extra virgin olive oil

1/2 teaspoon salt

2 tablespoon lemon juice

1/4 cup parmesan

pepper

extra parsley for sprinkling later on

Blend everything together in a food processor until smooth. You may need to add extra olive oil and/or salt and pepper to your liking.

I was having one of those I heart my food processor nights.

When I throw some ingredients into it and it spits out a supernova. Probably the best $30 every spent on kitchen equipment. It almost never lets me down and it certainly didn't with this pesto experiment gone good.

Buttery and bright, this pesto turned everything it touched into something better. The pistachios shine while the parsley brings out an element of freshness. I put it on pierogies one night and mixed it into zucchinis and pasta for my roommate and I the next night. If you LOVE pistachios like I do, this is will be a megahit in your books.

Pistachio Parsley Pesto

1/2 cup roasted, shelled pistachios

1/2 bunch parsley, roughly chopped

1 clove of garlic, minced (use more if you dig it)

1/3 cup extra virgin olive oil

1/2 teaspoon salt

2 tablespoon lemon juice

1/4 cup parmesan

pepper

extra parsley for sprinkling later on

Blend everything together in a food processor until smooth. You may need to add extra olive oil and/or salt and pepper to your liking.